Servings: 4

Ingredients:

• 8 cloves garlic, unpeeled
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 2 tablespoons vegetable oil
• 1 pound rotini pasta, uncooked
• 3 medium zucchini, coarsely grated

Directions:

Preheat the oven or toaster oven to 450 degrees F.

Lay a 12-inch-square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake for 20 minutes.

While the garlic is baking, cook the pasta according to the package directions.

About 2 minutes before the pasta is done, add the zucchini (about 5 to 6 cups) to the pasta cooking water. Cook for 2 minutes. Drain the zucchini and pasta. Set aside.

Remove the garlic packet from the oven. Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini and season with salt and pepper. Serve.

Pico de Gallo Salsa
 

Serving: 2

2 diced tbsp onion
2 chopped into 1/4" cubes cup tomato
2 finely chopped serrano chile
2 finely chopped tbsp fresh cilantro
2 tsp sugar
1/4 cup Mexican beer
2 tsp salt
1 juiced lime

1. Put onion in a strainer, rinse with hot water, and drain.
2. Combine all ingredients and mix well.
3. Let sit in the refrigerator for at least 30 minutes before serving.
4. Feel free to consume the rest of the beer while waiting!

Black Beans and Brown Rice

Serving: 4

1 cup brown rice, uncooked
1 can black beans, drained and rinsed
1 medium onion, chopped
chili powder (to taste)
bay leaves (to taste)
garlic powder (to taste)

1. Cook rice according to directions on package.

2. In a separate saucepan, combine black beans, onion, spices, and a little water. Simmer 20 minutes.

3. Combine all ingredients into one saucepan, stir, and let it sit for 5-10 more
minutes. Stir once more before serving.

 

Ginger Citrus Rice

Serving: 12

2 tbsp. canola oil
2 tbsp. fresh ginger,peeled and grated
1/2 tsp. cumin
1 lime
1/2 tsp. cinnamon
4 cups water
2 cups Basmati rice
2 tsp. salt

1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking.

2. Add ginger root and ground cumin and cook for 1 minute.

3. Add 4 cups water and bring to a boil.

4. Stir in rice and salt.

5. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender.

6. Stir in lime juice and zest.

 

 

 

Potato Skins


Serving: Serves: 6

4 large potatoes
1 tablespoon olive oil
Paprika to taste

Scrub potatoes well. Cut them lengthwise into six wedges the size and shape of dill pickle spears and dry them on a paper towel. In a large bowl, toss potato spears with olive oil until they are well covered. Spread potatoes on a baking sheet, dust them with paprika, and bake for 20 to 30 minutes or until fork-tender.